If you haven't heard about all of the fabulous uses for aquafaba, you might be surprised at all of the cool things that you can do with it. First of all, what is this stuff? Well, literally it translates to water bean. Not so literally it is the thick liquid that is leftover from cooking beans. I must admit with some embarrassment, that I have always rinsed away this gold mine thinking that I was doing a good thing by reducing the sodium. I have recently reconsidered.
Soup:
When making soup, don't rinse those beans. Dump the entire can in (or the beans and the cooking water if you're doing it old school). The aquafaba adds great body to a broth soup making it taste and feel that much more decadent. Bianca's Kitchen has a yummy-looking vegetable soup recipe.
Breading:
When making your favourite eggplant parm, dip the eggplant (or any other veggies) into the aquafaba prior to breading for a crispy result. Don't have your own recipe? No worries, head on over to Veginspired.
Whipped cream:
Super easy: aquafaba + cream of tartar + vanilla + sugar = whipped cream. Check out Peta's recipe here and start enjoying more desserts.
Binding:
When I first switched to a vegan diet, I have to admit that making veggie patties was a real adjustment. I couldn't get the egg substitutes to work well for me. Step in aquafaba and suddenly it's easy. Use 3 tablespoons of aquafaba for every egg that you wanted subbed. Glue and Glitter has a great-sounding squash patty recipe here.
Mayo:
I have yet to try this out, but it is definitely on my list. I have visions of adding in extra garlic or chipotle powder, maybe some onion powder (not all at the same time) and creating new versions. Foodal has a recipe for you here.
Butter:
I love the idea of making my own butter so I don't have to contribute to the hideousness of the palm oil industry. Nina's game changing vegan butter can be found here.
There are thousands of sites you can go to for further reference, but one of my favourites for beginners is Aquafaba FAQ. Check it out for explanations and recipes and directions to the facebook page where they talk about nothing but aquafaba.
Soup:
When making soup, don't rinse those beans. Dump the entire can in (or the beans and the cooking water if you're doing it old school). The aquafaba adds great body to a broth soup making it taste and feel that much more decadent. Bianca's Kitchen has a yummy-looking vegetable soup recipe.
Breading:
When making your favourite eggplant parm, dip the eggplant (or any other veggies) into the aquafaba prior to breading for a crispy result. Don't have your own recipe? No worries, head on over to Veginspired.
Whipped cream:
Super easy: aquafaba + cream of tartar + vanilla + sugar = whipped cream. Check out Peta's recipe here and start enjoying more desserts.
Binding:
When I first switched to a vegan diet, I have to admit that making veggie patties was a real adjustment. I couldn't get the egg substitutes to work well for me. Step in aquafaba and suddenly it's easy. Use 3 tablespoons of aquafaba for every egg that you wanted subbed. Glue and Glitter has a great-sounding squash patty recipe here.
Mayo:
I have yet to try this out, but it is definitely on my list. I have visions of adding in extra garlic or chipotle powder, maybe some onion powder (not all at the same time) and creating new versions. Foodal has a recipe for you here.
Butter:
I love the idea of making my own butter so I don't have to contribute to the hideousness of the palm oil industry. Nina's game changing vegan butter can be found here.
There are thousands of sites you can go to for further reference, but one of my favourites for beginners is Aquafaba FAQ. Check it out for explanations and recipes and directions to the facebook page where they talk about nothing but aquafaba.
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